THE GRILLHOUSE AND TEQUILA BAR

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed au jus at 122F in the hot well. This was to be placed on the flat top, to 165F, and hot held above 135F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the slicer under the prep table with dried food debris on the guard.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap at the side door. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed standing water under the ice Machine.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at the back hand wash sink with the new dispensers. A plastic sign was added. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored next to wrapped bread under the oven.

Basic - Standing water in bottom of reach-in-cooler. Observed the reach-in cooler by the ice machine has standing water in the bottom.

High Priority - Chlorine sanitizer in spray bottle/bucket not at proper minimum strength. Observed the soiled sanitizer water next to the dish wash machine is at 0 ppm for chlorine.

High Priority - Container of medicine improperly stored. Observed multiple over the counter supplements stored on the dish wash machine.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dish wash machine at 0 ppm for chlorine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over Country Crock in the walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed meat sauce on the cook line in a reach-in cooler 45F. An ice bag was being added. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with dried food debris on the blade. ALSO, the tea nozzles are soiled at the wait station.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed lack of a consumer advisory when under fully cooked beef is slowed to be ordered. A sign was provided and posted at the entrance. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed the back door has a gap on the side and top when it is fully closed. ALSO, the side door has a gap at the bottom.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed gaps on the right end of the hood filters.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored between the wall and table at the dish wash machine area.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed cloth used under a cutting board on the cook line.

Basic - No copy of latest inspection report available. Observed the last inspection is not available for review.

Basic - Outer openings not protected with self-closing doors. Observed the back door is not self closing.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed 2 sanitizer buckets in the kitchen stored on prep tables.

Basic - Water leaking from pipe and/or faucet/handle. Observed the left faucet at the 3 compartment sink constantly leaks.